Time matters, too. Our Test Kitchen determined that pork chops should be kept in brine for 8 to 12 hours for best taste. Use thawed or mostly thawed pork chops for this step. Yes! Spice blends are ...

Once you've let the brine return to room temperature, you can add your pork chops and let them sit in a Ziploc bag or small dish for at least 30 minutes and up to four hours. This should ensure a ...

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When sugar and salt have dissolved turn off heat and cool. Place chops in a container and pour over the brine. Refrigerate overnight. Remove chops from brine and pat dry on kitchen paper.

If you're wondering about the pros and cons of the wet and dry methods, here are some aspects to consider. A dry brine is ...

Cool completely. Place pork in a container and cover with brine. Leave for 24 hours then pat dry and cut into bite size pieces. Simmer until thick and syrupy. Cook the pork in a pan over medium ...